Cambodian Cardamom is an endemic species that grows wild in the tropical forests of the Cardamom mountains. Just after harvest, the pods are dried in a smokehouse.
Cambodian Cardamom is an endemic species that grows wild in the tropical forests of the Cardamom mountains. We have selected the best pickers who harvest flowers at full maturity. The pods are dried in a smokehouse.
When crunching a seed, subtle and intense aromas of mint, eucalyptus and camphor are released.
Beyond its digestion benefits, Cardamom is widely used in cooking on white meats, with rice or vegetables. It is an exceptional ingredient for bread, desserts (gingerbread, rice pudding, yogurt-honey, jams) and accompanies traditional coffee in the Mediterranean basin.
Once the package is open, we recommend that you keep the Cardamom in a closed jar, protected from light and moisture, to retain its flavor and color.
Open the pod and grind the seeds before use.
Keep in a dry place, away from light and moisture.
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